When I really want to make Marc happy, I make French toast, and I’m not just talking breakfast here. When I really want to make me happy too, I coincide French toast with homemade jam season and add a favorite cheese like in this Robiola French Toast with Peach Raspberry Jam. My cheese of choice? In this instance, I’m working with robiola, a beautiful, creamy cheese from the alta Langha region in Italy. Think creamy Italian brie, made with goat and sheep milk instead of cow. But if you’re not up for tracking it down, another type of brie, or finally cream cheese or mascarpone will substitute just fine to produce a similar effect. The cheese definitely makes Robiola French Toast with Peach Raspberry Jam feel like a full meal and dessert too! Robiola French Toast with Peach Raspberry Jam it pairs well with lots of different wines and champagnes.

Barrett’s everyday French toast:
8 slices bread (French or sourdough are nicest – I used a French white sourdough)
3 eggs
½ cup milk
zest of 1 orange or lemon
1 tablespoon sugar
½ teaspoon cinnamon
½ teaspoon vanilla

2-4 ounces robiola, rocchetta, brunet (substitutions: brie or cream cheese)
2-4 spoonfuls refrigerator jam or any that you like

Mix together the eggs, milk, zest, sugar, cinnamon and vanilla. Soak the bread until all the batter is absorbed. Fry in butter on medium to medium low heat. Spread robiola between the slices while they’re still warm. Top with warm refrigerator jam.